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 Hosted By
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3 1/2 cups bread flour, plus more for dusting |
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16 oz gorgonzola cheese, crumbled |
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1 cup walnuts, rough chopped |
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2 1/4 teaspoons instant yeast |
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In large mixing bowl, combine flour, salt, 3 cups gorgonzola cheese and 1 cup walnuts. In separate bowl, combine yeast and water (115 degrees), set aside for 10 minutes. Combine yeast and dry ingredients with a stiff silicone spatula. It will be a wet dough. Cover the bowl with plastic wrap and place in warm area to rise for 60 minutes till double in size. Using the spatula, fold the dough onto itself 8 times, turning the bowl as you go. Cover the bowl again and let it rise for 30 minutes. Repeat turning the dough (8 times) with the spatula. Cover the bowl again and let it rise for 2nd time another 30 minutes. Place the 4.5 qt Dutch oven and its lid into the oven and preheat to 450 degrees. Cut a piece of parchment paper about 15 x 15 inches and set aside on counter. Gently fold the dough on a dusted work area and fold the edges of the dough towards the center 8 times with the final strokes depositing the dough onto the parchment paper. With a sharp knife, cut a X on the top of the dough then top with remaining gorgonzola cheese. Carefully lift the edges of the parchment paper to put the dough into the Dutch oven. Cover with the lid and place in oven. Bake with the lid on for 38 minutes. Then remove the lid and bake for another 12 minutes. Check for doneness and remove from oven. Let cool for at least 30 minutes. |
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